Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
4 ea. Georges Farmers Market® Boneless Skinless Breasts
3 tablespoons oil, divided
1 1/2 teaspoons kosher salt, divided
1 lb. medium-sized carrots, peeled, halved lengthwise, cut on the bias into 1 1/2″ pieces
1 lb. medium-sized zucchini, ends trimmed, cut on the bias into 1″ pieces
1/2 teaspoon freshly ground black pepper, divided
1/2 cup mild or medium-heat mango chutney
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup plain full- or low-fat Greek yogurt
1 1/2 teaspoons fresh orange juice
1/4 teaspoon curry powder
1/8 teaspoon kosher salt
Arrange racks in upper and lower thirds of oven; preheat to 400°F
Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 170°F, 23–28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper.
Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25–30 minutes.
Mix yogurt, orange juice, curry powder, salt in a medium bowl and serve with chicken.